Posts tagged marsala

Marsala soaked Prune and Chocolate Brownies

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The weather recently (with the odd exception) has been quite frankly horrendous that even the wine samples I bought home from work last week have resorted to their own wetsuits. (Some new Armit wine carriers which were enthusiastically handed out at work). If new to Armit Wines see here….we have a healthy collection of vino.

After a long week, some juicy samples were a welcome bounty to whisk home accompanied with the new sly advertising to an unshameful Friday evening in. Yes, I stayed in. It was bliss.

The wine. This Seresin Estate (Organic) Sauvignon Blanc is a definite crowd pleaser for those who love this NZ favourite. Flawlessly zesty with fresh, acidic and noteworthy mouthwatering and sharp gooseberry flavours. I immediately knew it would please my mum’s taste so off home I went the following day with sample and an extra shiny halo. Its a nice punchy wine but confirms my appreciation for more classic French wines which I’m growing to love more….

In addition to this white I also bought home a downright delicious and luxurious Marsala. My mind instantly went to my favourite wild mushroom, pancetta and marsala baked chicken recipe but I felt the harvest of my kitchen creations should be shared with the office so a baked creation was in order. Rich, moist and deep dark chocolate brownies with plump sweet prunes drunk and bloated on this boozy Marsala…

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It is also ‘Fairtrade’ week so as a nod to the chaps at Green & Blacks and a toast to the founding of the Fairtrade Foundation I urge you to use their Fairtrade chocolate here or another equally good natured product. This basic brownie recipe (minus the prunes) is courtesy of Bill Granger and is one I’ve been meaning to attempt. Warming – they are very rich!

Marsala soaked Prune and Chocolate Chunk Brownies

Makes about 18-20 large ones

  • 350g caster sugar
  • 80g Green & Blacks Cocoa powder
  • 60g plain flour
  • 1 tsp baking powder
  • 4 eggs
  • 2 tsp vanilla
  • 200g unsalted butter, melted
  • 200g Green & Blacks dark cooking chocolate, chopped
  • 140g pitted prunes
  • 4 tbsp marsala
  1. Begin by soaking the prunes in the marsala for about 6 hours of overnight – the longer you do this the more they will absorb the booze so the less you will have to waste!
  2. Preheat the oven to 160°C and grease and line a brownie tin (mine was)
  3. Sieve the flour, baking powder and cocoa and mix with the sugar.
  4. Add the melted butter, eggs, vanilla and stir to combine.
  5. Chop the prunes into big chunks and add with the chopped chocolate and mix.
  6. Spoon into the lined brownie tin and bake for 40 minutes or less for an molten centre.
  7. Leave to cool in the tin before removing to a wire rack and slicing into decadent chunks.

Wild Mushroom and Marsala Risotto with thyme and mascarpone

 

An oozing, Autumnal, deep, rich, silky and moorish risotto. This can be, and I assure you- will be, eaten with nothing but a trusty fork, eyes closed with a satisfied smile on your face. As the last rays of sunshine tiptoe off back to Australia leaving behind a dark gallery of evenings and a steady chilly drizzle….not to worry, this will solve any post summer blues, I promise. Because, honestly, who doesn’t love cheesey buttery and smooth warming dinners (unless of course you don’t like mushrooms)…

Risotto is the most relaxing way to spend a evening in the kitchen, unwinding with a glass of iced white, music and some mindless stirring with a wooden spoon….bliss. [See my tips for risotto making] (Serves 4)

Risotto Base

  • 300g risotto rice
  • 1 onion, finely chopped
  • 1 stick celery, chopped
  • Bunch thyme, leaves picked
  • 150ml Marsala wine (or white wine)
  • Vegetable stock- About 1 ½ pints
  • 1 bulb garlic
  • 50g grated Parmesan
  • 60g unsalted butter, cubed
  • 1 tsp lemon juice
  • Flat-leaf parsley to serve, chopped
  • Mascarpone, to serve
  • Salt and pepper
  • Olive oil

Mushrooms

  • 500g mixed mushrooms- I used chesnut and button, sliced
  • Handful of dried wild mushrooms, soaked in 200ml boiling water for 20 minutes
  • 1 clove garlic, crushed
  • Handful of parsley, chopped
  • Olive oil
  • Knob of butter
  1. Preheat the oven to 220°C and roast the garlic bulb whole, drizzled with a bit of oil for 30 minutes. Soak the dried mushrooms in boiling water.
  2. Now begin with the risotto base by heating a tbsp of olive oil and a knob of butter in a large frying pan on a medium-low heat and soften the onion, celery and thyme leaves until translucent but not coloured. Seasonimage
  3. While this is softening, heat 1 tbsp of oil and a knob of butter in another frying pan and saute the raw mushrooms to release and evapourate the juices (about 8-10 minutes) and to brown them. Don’t be tempted to crowd the pan, so do this in batches if necessary. After about 10 minutes, add the garlic and the parsley and cook for a few minutes. image
  4. Reserve the mushroom soaking liquid and chop the soaked dried mushrooms and add them to the frying ones. Then set aside this mixture.
  5. Using forks, remove the (should be) softened, sweetened garlic and crush to a thick garlicky paste in a pestle and mortar with a pinch of salt.image
  6. Back to the risotto, add the rice to the softened veg and toast on a medium heat until translucent and hot to touch. Add the Marsala wine (or white wine) and simmer gently. Now add a ladle of hot stock to the mixture, and on a low heat, simmer gently until it is all absorbed. Continue adding ladles of stock, making sure it does not dry out but is also not swamped. The rice should expand as it absorbs the liquid and this process should take about 18-20 minutes. Keep adding stock until the rice is cooked, with a slight bite and the texture is oozy. Now add the garlic paste and mix in.image
  7. Now, the rice should be cooked. Stir in the reserved mushrooms.image
  8. Take the pan off the heat, add a squeeze of lemon juice, the parmesan and scatter with the cubed butter (you can add as much butter as you like, the more you add the shinier and creamier it will taste- restaurants are known to use up to 200g to get that decadent texture and taste). Cover with a lid and leave for 2 minutes off the heat. image
  9. After this time, mix gently to mix in the melted additions and add a touch of reserved mushroom stock if to thick. It should ‘ooze’ and be served in a shallow soup bowl- not dry and stiff on the plate.
  10. Serve topped with chopped parsley, a spoonful of cool, creamy mascarpone and drizzle with truffle/olive oil if you want!

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WINE: The depth and richness of this dish is robust enough to stand up to something regional from Italy. Here I’m thinking a hearty red from Valpolicella, Italy. While you could in fact use a splash in your risotto or make a devine Veronese Risotto as a replacement of the Marsala, better still enough a glass of Amarone della Valpolicella such as the 2010 Musella available at Armit Wines.

Jess - Musella